Mary Ann's Famous No-Onion Potato Salad

This potato salad is famous in Florida and Virginia Beach because Scott has begged me to make it for all the potlucks at work, church and BBQs. He does a special taste test to make sure it's "just right". Sometimes he thinks it needs just a little more vinegar, sometimes a little more pickle juice to get it perfect :-) This is a ritual at our house, like dad seeding a watermelon!

10 good sized idaho/russet baking potatoes (~5 lbs) - not yellow or other sweet variety
5 eggs

NOTE: I cook the potatoes and eggs the night before so they are chilled

Sauce:
3/4 cup mayonnaise
3/4 cup dill pickle juice
1 Tbsp mustard
2 tsp salt
1/4 tsp pepper
2 Tbsp or more white vinegar
1 jar real bacon bits

The night before:
Wash the potatoes and put 5 potatoes on each of 2 microwave safe dinner plates. Pierce them all with a fork and cook half at a time in a covered microwave safe container. Cook each container on high in the microwave for about 15 minutes. Carefully remove and let cool. Repeat with the other half. Then cool several hours in refrigerator or overnight to chill. Hard boil the eggs by putting them in a saucepan and covering with water. Bring to a boil, then reduce heat to simmer and cover and cook for 10 minutes. Remove from heat, drain water and replace with cold water and ice to stop the eggs from cooking more. Chill.

When eggs and potatoes are chilled, remove potato skins and cut into medium small cubes. Put cubed potatoes in a large bowl. Peel eggs onto a plate and mash finely with a fork.

In a medium bowl combine mayonnaise, pickle juice, mustard, salt, pepper, and vinegar. Add mashed eggs and mix well. With an immersion blender (the kind you can put right in the bowl and puree) or a regular blender, blend completely until smooth. [I added this step because it makes the sauce more smooth] Add bacon bits and stir. Pour this mixture over the potatoes and carefully combine to coat. This is where Scott does his taste test! (more vinegar? more pickle juice? more salt?) Chill several hours for best flavor.